Dwarven Tide-Me-Overs

Reading little Dragonlance tidbits in Mordenkainen’s Tome of Foes suddenly made me remember the Leaves from the Inn of the Last Home. This was a worldbook from the 80s that included no game stats but all kinds of details like constellations, history, sheet music, and recipes.

As a young geek, I was eager to delve into anything that connected my world with that of my games. My parents were fairly tolerant and willing to eat what I was making. With this recipe, it was a complete win. The meatballs are fantastic, and the sauce is incredible. It’s a ton of work, but it’s worth it. I have successfully pleased crowds by using frozen meatballs and just making the sauce from scratch, too, but it’s not as good.


– 2 lb ground beef

– 1 lb ground veal

– 2 lb ground pork

– 12oz can evaporated milk

– 1 cup oatmeal

– 3 cups dried breadcrumbs

– 3 eggs

– 2 tsp dehydrated onions

– 1 tsp dried parsley flakes

– 2 tsp sugar

– ¼ tsp paprika

– ½ tsp white pepper

– 1 ½ tsp salt

– 12 oz water or milk


– 2 cups flour

– 2 cups dried breadcrumbs


– 16 oz commercial gravy

– 20 oz cream of mushroom soup

– 1 pint sour cream

– 3 oz sherry

In a large bowl, mix all meatball ingredients thoroughly. Add milk or water to empty evaporated milk can to rinse it out; add enough of this liquid to meat mixture to make it sticky.

Form mixture into walnut-size balls. Roll balls into blended coating mixture. Place coated balls on lightly greased cookie trays. Bake at 350 degrees for 30 min.

Combine gravy mix and mushroom soup together, and heat until boiling. Turn heat low, and add sour cream a little at a time, blending completely with a whisk. Add sherry last. Simmer until hot.

Arrange meatballs in a chafing dish, and pour gravy over them; spear with toothpicks. Makes approx. 200 meatballs.

I imagine this would be a great recipe to serve at a party in a crockpot.